Rogan Josh

"In Madhur Jaffery's Indian Cookery, lamb or beef was recommended but I have done it with chicken before now, and it was just as nice."
photo by Julie A. photo by Julie A.
photo by Julie A.
photo by James L. photo by James L.
photo by Mona C. photo by Mona C.
photo by Katie E. photo by Katie E.
photo by Katie E. photo by Katie E.
Ready In:
2hrs 30mins




  • Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
  • Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
  • Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
  • Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
  • Put in the ginger garlic paste and stir for 30 seconds.
  • Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
  • Add the fried meat cubes and juices.
  • Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
  • Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
  • Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
  • Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
  • All the fat that collects in the pot may be spooned off the top.
  • Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.

Questions & Replies

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  1. amydvargas
    Can’t wait to try it hopefully still is good because I added the cinnamon a little later than suggested
  2. daleen.vanwyk
    Am planning to use 2.5kg of Lamb for this recipe, should I increase all listed ingredients by x2.5?
  3. Jason A.
    Hello. Can you please better explain to me the cinnamon that just 10cm (I’m quadrupling the recipe) of one stick? Or was that to be 10 sticks... the former seems like not enough. Jason P.s. I’m pretty pumped to make this.
  4. Dave W.
    This recipe looks delicious. Am I missing something though? It looks like we make a paste of garlic and ginger, but unless I'm just missing it, the recipe never seems to mention adding the paste to the dish. When should it go in?
  5. Chef Able Baker
    Can I substitute ground cardamom for pods?


  1. cookinoz
    We love our lamb in Australia and I have used this recipe a couple of times - love it! Suggest you stir in the yogurt before you return the meat to the pan (easier to blend and stir) and if you prepare this in a dutch oven (pot you can use on the stove and in the oven) when its all ready to simmer you can just pop it in a low oven for a couple of hours and walk away and do other things.
  2. Rishabh A.
    Rogan josh is Kashmiri cuisine & is one of the main tasty dishes of the Kashmiri multi-course. The Mughals brought the tasty dish originally to Kashmir, whose cuisine was influenced by Persian cuisine. I was not aware of the kind of very different food but thanks to Living Foodz. Actually, I keep searching about food related stuff on Internet and get to know such things.
  3. Ruth B.
    After I had sautéed the onions I compared it to the browned meat and thought there was waaay too much onion, but I carried on and the ratio of onion to meat seemed fine once the meal was done. My pickier family members didn't appreciate the whole spices, so next time I will run whatever I can through a peppermill first.
    Absolutely delicious, Indian restaurant quality. I didn't like the idea of having the whole spices in the curry so cooked them as per instructions, and ground them into a paste. Also went steady with the water, checking every 20 minutes.
  5. Jessica T.
    ive tried rogan josh before and it was just a glorified tomato curry. This however is soooo tasty and rich. The only thing i add is a tablespoon of tomato puree at the end to thicken and bring the sauce together more.


  1. Cooking-Good
    To save on cooking time, I pre-cooked some stewing beef in onion, with 1 bay leaf, 1/2 cup of merlot, and water in a WMF pressure cooker for about 10 min. Reserved some of the beef broth to use as liquid for the water in the recipe. Cooked the 4 onions, then added the garlic ginger puree, 1/2 teaspoon powdered cardamon, 1/2 teaspoon ground cinnamon, 1 teaspoon ground coriander, 1/2 teaspoon cumin, 1/4 teaspoon ground cloves, 3 teaspoons paprika and the 1 teaspoon salt. Did not use any cayenne. Added the cooked beef and simmered on low for about 20 minutes or so. At the end added about 1 tablespoon Chili Lime garlic splash, 3/4 cup organic non-salted tomato sauce. Served Skyr (Icelandic yogurt) on the side. Great with basmati rice and some steamed winter vegetables and green peas.
  2. gemma.lonsdale
    Use less water! It was very watery so I had to leave the lid off for it to reduce down. I would also use 1/2 the Ceyenne pepper. I don't mind spicy food but I found this pretty spicy for a rogan josh.
  3. James L.
    I added a jar (not a tin) of good quality plum toms and then a 5th onion, cut into strips with 5 mins to go so they stayed crispy.
    • Review photo by James L.
  4. Diana T.
    Last line of instructions - 'mix them inches' ? what is that supposed to mean?
  5. Ben T.
    I made a vegetarian variant ( 1kg protein = potato + chickpeas) of this dish and it turned out pretty well. The only change I'd make is less oil, and maybe use ghee instead of the oil. I'll have to try it out with meat when my girlfriend is out of town!


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